Ingredients
1 loaf, cuban, italian or french bread
1 lb cooked ham, sliced
1 lb roasted or pulled pork
3/4 lb swiss cheese, sliced
2 dill pickles (i prefer diced small) or sliced
yellow mustard or mayonnasie
red onion slices
MOJO SAUCE INGREDIENTS:
1/3 c good olive oil
6 clove garlic, minced
1/3 c sour or regular orange juice
1/3 c lemon juice
1 tsp kosher salt
1/3 tsp cracked black pepper
1/2 tsp cumin
DirectionsStep-By-Step
1 Prepare Mojo sauce and set aside until you are ready to make the sandwiches. Then preheat a griddle or frying pan on medium heat.
2 Cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches.
3 Spread the mustard or mayonnaise on the bread. Then make each sandwich by layering the pickles, roasted pork, red onions, ham and cheese. Spoon the Mojo sauce over the inside of the sandwich.
4 Lightly coat the cooking surface of the griddle with butter. Place one sandwich onto the hot surface.
5 Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of it's original size.
6 Leave the skillet on top of the sandwich and grill for one or two minutes. Left the heavy skillet, turn the sandwich over and repeat this step for the other side of the sandwich.
7 The cheese should be melted and the bread golden brown. Slice the sandwich in half diagonally and serve!
FOR THE MOJO SAUCE: (Prepare ahead of time because this is going to go inside the sandwich before grilling.)
Heat oil in pan. Add garlic and cook over moderate heat stirring until golden. Add juices, salt, pepper, cumin and cook for a couple more minutes until fragrant.
Heat oil in pan. Add garlic and cook over moderate heat stirring until golden. Add juices, salt, pepper, cumin and cook for a couple more minutes until fragrant.
This step is not actually on the list of "authentic" ingredients but I like to add some chopped cilantro to my sandwich because it gives it yet another burst of flavor to push it over the top! That's just my thing ... and it's a "good thing!." Using marinated red onions would not be a bad thing either! I confess ... I do!
